Directions

1. Crush the biscuits—I used the end of a rolling pin and crushed them in a bowl.
2. Melt the butter and condensed milk together in a saucepan until smooth, then mix the espresso into this. Make sure it is thoroughly mixed in, making a delicious coffee colour.
3. Add the condensed milk mixture to the biscuits with the chopped walnuts and mix until well combined. Press into a lined rectangular (15x25cm or similar) tin and refrigerate until set.
4. To make the icing, put the cream cheese into a blender and blend until smooth. Add icing sugar and espresso and blend again until smooth.
5. Spread icing over the base and refrigerate overnight, then cut.
Tip
* If you don’t have access to an espresso machine you can substitute each shot of coffee required for 50mL very strongly brewed coffee.

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